Salsa
Quick Pickled Red Onions
2 h 15 minPara 10Nutri-Score C€
C
2 h 15 min
2 h 15 minQuick Pickled Red Onions
receta de
Jose el Cook
@jose.elcook
15 recetas
16 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
red onion (peeled, sliced very thin)Frutas y verduras3 piezas
red wine vinegarDespensa480 ml
waterOtro240 ml
bay leafEspecias2 piezas
garlic (cloves, peeled and lightly crushed)Frutas y verduras3 piezas- black peppercorns (whole)Especias10 piezas
sugarDespensa30 g
por ración
Nutrición
20kcal
- Carbohidratos
- 5 g
- Proteínas
- 0 g
- Grasas
- 0 g
lo que usará
Utensilios
Cazo
Bol
glass jar
paso a paso
Preparación
- Paso 1
Slice the onions
- Cut the onions from the bottom up to the root, then slice them as thinly as possible.
- Thinner slices absorb the brine better.
- Separate the rings with your fingers and pack them into a glass jar or Mason jar.
- Paso 2
Make the brine
- In a saucepan, combine the red wine vinegar, water, bay leaves, garlic, peppercorns and sugar.
- Bring the mixture to a boil.
- Paso 3
Pour over the onions
- Immediately pour the hot brine over the onions, filling the jar to the top.
- Cover with a piece of cheesecloth or a paper towel.
- Paso 4
Chill and pickle
- Refrigerate for a couple of hours or overnight so the onions soak up all the flavor.
- The pickles keep in the fridge for about 2 weeks.
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